Slow Cooker Beer and BBQ Sauce Pulled Pork Sandwiches

Dennis thought pulled pork sandwiches would be good for dinner last night while watching the World Series game. Congratulations to the Boston Redsox on becoming the 2018 World Series Champions!

While I was at the market picking up a pork shoulder blade roast, I noticed a clearance rack with a shelf of single bottles of beer for sale. I decided to grab one to add to my pork, along with a bottle of Memphis barbecue sauce.

I sprinkled kosher salt and fresh ground pepper over the entire roast, as well as dried oregano, garlic powder and red pepper flakes. I chose to go with a pork shoulder blade roast because it was much smaller than a pork shoulder butt. Dennis and I would be the only two eating the pork shoulder, so I didn’t want too much left over.

Once the salt and pepper were sprinkled on the roast, I placed it in my slow cooker and covered it with a chopped poblano pepper.

I then poured one bottle of beer into the slow cooker and over the roast, as well as a bottle of Memphis barbecue sauce. Feel free to use your favorite barbecue sauce for this recipe.

I placed the lid on the crock pot and set it to cook on high for an hour and a half. After an hour and a half, I turned the temperature to low and let it continue to cook for 6-1/2 hours. The butcher suggested starting the roast on high for the first hour and a half and then reducing the temperature to low. I appreciated his suggestion, it was definitely a good one!d

I then shredded the meat with two forks on a cutting board, reserving the juice in the crock pot to use on our sandwiches.

While the pork was in the last few minutes of cooking, I cut a bit of red cabbage, sliced a jalapeño pepper, sliced a few pieces off a red onion and chopped some parsley to add to the top of our sandwich.

We served the pulled pork on a lovely brioche roll – yum! A few potato chips and pickles were the only sides needed to complete our Sunday night supper.

Ingredients

3-4 pound shoulder blade roast

2 teaspoons kosher salt

1 teaspoon pepper

1/2 teaspoon red pepper flakes

2 teaspoons dried oregano

1 teaspoon garlic powder

1 bottle beer

1 bottle barbecue sauce

brioche rolls

red cabbage, sliced thin (as much as you want)

red onion, sliced (as much as you want)

flat-leaf parsley, 1/8 cup, minced

1 jalapeño, sliced (seeds removed if you choose)

Directions

Sprinkle roast all over with kosher salt and pepper. Then sprinkle with oregano, garlic powder and red pepper flakes.

Place in slow cooker and cover with chopped poblano pepper.

Pour beer and barbecue sauce over and around roast.

Set crock pot to high for an hour and a half. After an hour and a half, reduce temperature to low and continue to cook for 6-1/2 hours.

Serve on a brioche roll with cabbage, onion, jalapeño and parsley.

Enjoy!

Until next time, Kris

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Published by Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!
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